World’s Best Pimiento Cheese Ball
That is the title of the recipe as it appears on an index card in my grandma’s recipe box. And while I haven’t tasted every pimiento cheese ball recipe in the world, this one is absolutely fantastic, so I definitely think the title is appropriate.
I’ve had cheese balls here and there, but for as much as I love cheese (and cream cheese, at that), none really ever made me go back for seconds. Fast forward to Christmas Day at my grandparents’ this past weekend. I walked in starving, and it wasn’t looking like we were going to be eating right away so I headed to the snack table to see what I could get my hungry little fingers on.
Enter the world’s best cheese ball.
Give me cheese, give me crackers, and I am a happy, happy camper. This cheese ball was heads and tails above just crackers and cheese though.
It had cream cheese. It had pimiento. It had nuts. It was almost a meal in and of itself. Almost.
I still ate plenty once we sat down for our Christmas lunch, but I think I’m definitely bringing the cheese ball back. SO freakin’ delicious.
Cheese Ball Recipe
- ½ cup mayonnaise
- 3 ounces cream cheese, at room temperature
- 3 garlic cloves, minced
- ¼ cup chopped fresh parsley
- 2 drops Tabasco sauce
- 2 ounce jar pimento, undrained
- 3 cups finely shredded cheddar cheese
- Pecans or walnuts, finely chopped
- Put the mayonnaise, cream cheese, garlic, parsley and Tabasco in a food processor or blender, and blend until smooth.
- Transfer the mixture to a bowl and stir in the pimento and shredded cheddar cheese.
- Form the mixture into a ball shape (or form into two smaller balls) and roll in the chopped nuts to cover the outside.
- Wrap in plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld together. Serve with your favorite crackers. Store leftovers in the refrigerator, tightly wrapped.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I will definitely be trying this one but I’m questioning the 3 oz of cream cheese. It seems like too little a quantity to make a large ball or 2 small.
Hi Gayle, Along with the 3 cups cheddar cheese and the mayonnaise, it’s definitely enough.
Thanks Michelle I can’t wait to try it and will be trying your Peppermint Bark this weekend. Thanks for the inspiration
I made this and it was delicious! I posted on my blog about it here: http://thefoodcharlatan.wordpress.com/2012/02/10/pimiento-cheese-ball/
Oh man, I’ve never had anything like this but I KNOW I would love it. It’s probably pretty dangerous to have in my house since I’d eat it all myself but I’m definitely trying it out!
I just made this and it didn’t form a ball very well. Does it firm up in the fridge?
Hi Cindy, Yes, it does firm up in the fridge.
I grew up with my Grandma using pimento frequently … I never do … and don’t know why. This sounds like the perfect opportunity to go for it. Thank you
I have been dying to try pimento cheese and this looks like the perfect 1st try!
it looks amazing, this is going on the new year’s snack table for sure! THANKS!
I had pimento cheese for the first time this yar. I am addicted to it!
Oh yum! I have been wanting to make a Cheeseball, I probably shouldn’t, since I’ll eat the whole thing!
I am exactly like you in terms of cheese and crackers. So. So. Good. Love the Tabasco sauce in this recipe!
I can’t wait to try this! I’ve been looking for an easy yet unique cheese ball recipe and this one looks just perfect! :)
This looks wonderful and I’m heading out tomorrow am for some quick N.Yrs. supplies. Might I ask what crackers you show there? They look better than Ritz…not that there is anything wrong with a good, tasty Ritz.
Hi Denise, They are the Toasteds variety pack – sesame, whole grain & butter. The grain are (surprisingly!) my favorite!